Liquid milky tea and preparation method thereof

Abstract

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

Description

technical field [0001] The invention relates to a production technology of a formulated liquid milk tea beverage, in particular to a milk tea beverage added with tea soup and a production method thereof. Background technique [0002] Milk is a natural nutritional food with high nutritional value. Every 100 grams of milk contains 87 grams of water, 3.3 grams of protein, 4 grams of fat, 5 grams of carbohydrates, 120 mg of calcium, 93 mg of phosphorus, 0.2 mg of iron, and vitamin A140. Unit, vitamin B10.04 mg, vitamin B20.13 mg, niacin 0.2 mg, vitamin C1 mg, it can be seen that milk is rich in calcium, high-quality protein, fat with high dispersion and various trace elements, Wumart Inexpensive and convenient to eat, it is the most "close to perfect food", known as "white blood". [0003] The protein in milk is mainly casein, albumin, globulin, milk protein, etc. Among the more than 20 kinds of amino acids contained in it, there are 8 kinds of amino acids necessary for the hum...

AI Technical Summary

Problems solved by technology

[0019] After a long period of exploration, the inventor finally successfully developed a milk tea drink with rich nutrition, harmonious flavor, and health care functions of the fragrance of tea and the fresh fragrance of milk. With the support of a large number of verification data, the inventor determined the drink The tea ingredients are made of tea soup, which can effectively improve various disadvantages and unfavorable situations in the existing field. In the process of tea extraction, the tea leaves do not need to be subjected to high temperature shock, and the smell of the tea leaves is naturally emitted into the tea soup at a relatively constant temperature. The aroma substances are not destroyed by the accumulation of high temperature, and will not produce dull taste, which ensures the original characteristics of tea flavor

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